Ferment update:
When the rasin must was innoculated on 10/23, it was covered with an inert gas and sealed with plastic wrap. The bowl was kept at ambient temperature, 60-75°F.
Thirty six hours after the addition of half a pack of the yeast, the must was in full ferment. It gave off wonderful smells and made a fizzing noise.
Three days later, the vigorous bubbling stopped, and the bowl was placed in the refrigerator at about 35°F for an additional two days. Note the lees are at the bottom of the bowl, so the supernatent liquid could be decanted.
The clear red liquid has a strongly alcoholic, appley aroma. The three quarter full decanter was filled with inert preservative gas and left to settle in the fridge for a few days. No inhibitors such as sulfur dioxide (or bisulfite) were used to stop fermentation, so I will "test" the liquor soon.
